Ancient grain flours are a gem of the gastronomic heritage of our peninsula. Sicilians, Tuscans or any other region, they are nothing more than ty...

Chillies in oil , hot enough to liven up the flavor of several dishes or to embellish rich platters of cold cuts and cheeses , are a very common r...

The summer heat is upon us, what could be better than a refreshing Sicilian granita with multiple flavors? Today we want you to discover the history, the recipe and some curiosities surrounding this ancient dessert made in Sicily.

The homemade Sicilian tomato puree , as well as a versatile condiment, is a precious resource to which ancient traditions are linked, made up of w...

If you are a lover of traditional street-food, you absolutely must know the history and recipe of it Sphinx ( U Sfinciuni ).

A distant cousin of the Neapolitan pizza, the sfincione has profound differences that make it a unique and distinct dish.

Sicilian dried tomatoes in oil represent a recipe that smells like home. More precisely, expanses of cherry tomatoes cut in half to dry in the sun ...

If you have been to Sicily at least once, you have tasted them: the brioche col tuppo are a recipe of the typical Sicilian pastry. They are homemad...

Salina's caper pesto is the perfect condiment for pasta dishes and delicious appetizers ready in a few minutes. As is the recipe for the pesto its...

Summer, time for preserves and Sicilian-style aubergines in oil . Yes, because on the island, the tradition linked to the preservation of vegetable...

The recipe for Sicilian 'ncasciata pasta is, we challenge anyone not to know it, the favorite dish of Inspector Montalbano . Baked first course of ...

The Sicilian caponata needs no introduction: its original recipe is a relic, especially if handed down from grandmother to granddaughter complete w...

Sicilian preserves based on typical products are a sin of gluttony to which you will more than willingly give in. Luckily for us, the production of...